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Cherry Clafouti (Baked Cherry Pudding)

My first attempt at clafouti, a French custardy delicacy, was savory. I danced with the season this time around and transformed some plump cherries into a naturally sweet indulgence. Yes, sugar is included in the mix, but the true sweetness is courtesy of the fresh cherries.

A cross between a pudding and a cake, I was rather surprised to learn that traditionally this dish is made with unpitted cherries. Apparently, leaving the pits in preserves the shape and juices of the fruit and also the pits are said to contribute an almond-like flavor. Well, I'm known to be a purist in the kitchen at times, but somehow the idea of a mouth full of cherry pits didn't appeal to me. Though pitting cherries is not my favorite kitchen task, even armed with a cherry pitter, I went against tradition in this instance. I was not disappointed in the result in the least. Add a few drops of almond extract if desired, or be bold by sticking to the original recipe and taking smaller bites.

Note: if you want a truly traditional clafouti, leave the cherries unpitted.

Instructions:

Bring the milk to a boil over medium-high heat. Remove from heat and let cool slightly.

Preheat an oven to 350° and butter a deep casserole dish. Scatter the cherries evenly over the bottom. In a medium bowl, combine the flour, sugar and salt. Make a well in the center and stir in the beaten eggs, and then add the melted butter to the bowl. Gently stir to combine. Now whisk in the warm milk until you have a smooth batter. Pour over the cherries.

Bake for 40 to 45 minutes or until the top is nicely browned. Leave the oven door ajar during the final 5 minutes of baking. Sprinkle with confectioners sugar if desired. Serve warm.

Mmm I have wanted to make clafouti for some time now. It's nice to see a shot of the inside of it. It looks almost like it has a custardy/cakey crust around it! Yum. I never thought of making a savoury one! Great idea.

My clafoutis are so so. My pear clafouti failed to impress me (after all the hype I read about the recipe). I love your fruit-filled pudding. But its so hard to pit the cherries without popping into my mouth. I cannot get to 1.5 lbs pitted ones.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.